Honey Almond Granola

Ingredients

• 3 cups rolled oats
• 1 cup almonds, chopped
• 1/3 cup ground flax seeds
• 1/4 cup coconut oil, melted and cooled slightly
• 1/3 cup honey
• 1/3 cup packed light-brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 large egg white
• 1/4 tsp fine sea salt

Directions

1. Set your oven to 325 degrees. If your oven tends to run hot, lower the setting as needed so the granola doesn’t scorch; an oven thermometer helps, and I have to set mine about 15 degrees lower to get the right heat. Lay parchment on an 18 by 13-inch rimmed baking sheet and set the pan aside.
2. In a large mixing bowl, gently stir the oats with the almonds and ground flax seeds. In a medium mixing bowl, whisk the coconut oil, honey, brown sugar, vanilla extract, almond extract, the egg white, and salt until the mixture is thoroughly combined. Pour the sweet mixture over the oats and toss until everything is evenly coated. Tip the coated oats onto the prepared pan and spread them into an even layer.
3. Bake in the hot oven for 13 minutes. Take the pan out, turn the granola with a spatula, and smooth it back into an even layer. Keep baking until the granola is just lightly golden brown, about 12 – 17 minutes longer. It will not be crisp yet while it is hot; if you want to check, put a little piece in the freezer for about a minute or two, then see whether it crisps up. If it does not, give it a few minutes more in the oven. When about a minute has passed off the heat, I like to press the warm granola gently with my hands to help those clusters come together. Wait until it is completely cool, break it into clumps, then store it in an airtight container.